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venerdì 17 agosto 2012

White eat at Pau Mu Tan




Ingredients:
500 ml soymilk
100 gr brown sugar
50 g peeled almonds
1 vanilla bean (or 1 tea spoon of vanilla powder)
1 teaspoon of tea Te White "Pau Mu Tan" (optional)
1 tablespoon of agar agar (replaceable with cornstarch or potato starch)

Original recipe ingredients are:
500 ml milk
100 gr white sugar
50 g peeled almonds
1 vanilla bean
1 tablespoon of agar agar


Tools:
food scale, liquid dispenser,  choppper, pot with bottomed thick, wooden spoon, pastry whisk,  tablespoon, teaspoon, rectangular openable pudding mold (like photo, optional)
Difficulty: easy
Preparation time: 1/2 hour + 4 hours cooling
Preparation:
mix in the chopper brown sugar with tea and vanilla powder (if you use vanilla bean don’t chop it);
then add the almonds and mix again;

transfer in the pot;
add soymilk slowly (the dark color is given by tea, vanilla powder and  sugar cane too) and come to incorporate ingredients (even if remain pieces of not finely chopped almonds, doesn't matter);

once incorporated all the milk add the agar agar (the proportion written on the packaging is 1 tablespoon   1/2 tablespoon per liter, note: for safety I used 1 tablespoon for 1/2 liter);
(if you use the vanilla bean cut it vertically in half  up to three quarters and dip it into the mixture);
mix and put on the fire (note: soy milk does not react well to the tea, cook for a short time with quick flame);
bring to a boil, stirring constantly with a pastry whisk;
remove from flame (remove the vanilla bean);
Don’t worry if cream just seems too liquid let wait for 15 minutes (for safety I put the timer to 5 minutes at a time until it reaches the consistency of a puree);
Transfer in a rectangular pudding mold (or other pudding mold type, if your  pudding mold isn't openable, wrap with a moisted baking paper or food film your pudding mold);

Put  cream in the fridge to cool for at least 4 hours (note: today temperature is 32 C° = 89,6 F°);
Put on  a serving dish and garnish as desired;
I have not included ingredients for garnishing which changing according to the season and taste, specially indicated: blueberries puree, raspberry puree, melted chocolate, caramel but mainly your imagination.
Enjoy.


If I'm not be able to help you , at least I hope you have fun with the unlikely translation,
please, excuse me for my unlikely English

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